Monthly Archives: October 2011

Sorry to say, but there’s no Friday cocktail to tempt you this week … though I will be having some later tonight at a happy hour and then a dinner party inspired by one of the meals in the new Ferran Adria cookbook, The Family Meal.

This week has been hectic, with the photoshoot and all. Oh, I didn’t mention that? A short interview and photo may be featured in an upcoming piece in an online SF magazine. I’ll give more deets when I know it’s actually going to be up and published.

But between getting ready for the holidays, and preparing my studio and myself for a photographer all. up. in. my. face, I’ve been too busy for cocktail-concocting. But not too busy for drinking, as I checked out the new Biergarten SF by the Suppenkuche folks in Hayes Valley (verdict — it’s awesome, but slow with only 6 taps) and a necessary scotch last night after enduring TWO, very shaky earthquakes in one day. Blurghs.

But today is calm so far, and I hope everyone has a great weekend! Team Drywell is off to Santa Cruz to soak up the last of the “summer” sun, check out the fishies at Monterey Bay Aquarium, and just chillax for the last time before the holiday craziness.

While arranging anniversary flowers* this morning, Steve commented that “It looks like a Martha Stewart photoshoot up in here.” (Which was odd, because I just had a dream that I was sitting next to Martha at a class reunion. But that’s neither here nor there..) So, I clearly had to snap a pic of my breakfast, right?

Fried egg with Outerlands bread, hot tea in the kitchen with flowers and Lucky Peach magazine. Yeah, I’m reading about eggs while eating eggs. I have a problem.

Besides eggs, these days have found me obsessed with that ridiculous Outerlands bread and Meyenburg goat butter.

Outerlands has transformed into one of my top 5 restaurants in SF. It’s a magical place, full of driftwood, twinkling lights, and down by Ocean Beach. The food is creative without being fussy, and man, that bread. Originally based on the Tartine bread recipe, it’s now morphed into an artisinal sandwich bread. And the best part? $5 a loaf! We’ve been eating it for a week.

And that goat butter? Thick, creamy, bright white, and with a slight goat gaminess, in the best way possible. We won it playing foodie trivia at Omnivore Books (yes, we dominated. thank you for asking.) but I’ll definitely be buying more when our stash runs out.

Excellent when topped with We Love Jam Blenheim apricot jam. It’s crazy good, and run by a super nice couple who started the business when a family member’s apricot tree was laden with fruit. We’ve been buying it for years … the first time was out of a car trunk, drug deal style in a parking lot off of Masonic. They’ve become more legit since then – you can buy the jam at Williams Sonoma.

Back in August, when Drywell Art was in LA for Renegade Craft show, Benjamin at The Bruery was ridiculously kind enough to give us a personal tour of the brewery in Placentia. While we were there, he mentioned that they had begun a collaboration with Dogfish Head Brewery, another crazy inventive beer place, to create a Japanese-inspired beer. He sent me the ingredient list and told me to get cracking on new art for them. (Not really, Ben is way to nice to say that).

Fast forward to this week, and the collaboration beer, “Faster, Bigger, Better, Bolder (Gradually, Quietly, Steadily)” was released at Far Bar as part of LA Beer Week. The beer is inspired by Japanese shichimi togarashi, 7-spice powder. The traditional version includes black and white sesame seeds, cayenne pepper, seaweed, orange rind, ginger, and either poppy seeds or hemp seeds.(If you haven’t used togarashi powder on your popcorn before, you are seriously missing out. Go, right now. Make it happen.) This collaboration beer uses kumquats instead of the dried orange rind, and sake yeast.

This beer is also a fundraiser, with $1 of each bottle sold going towards Japanese relief efforts for this year’s tsunami and earthquake. AND, it sounds pretty delicious.

It’s about time I made some beer art, right? There is a surprising dearth of beer art available for the craft beer nerds of the world, so of course that needed to be remedied.

This piece is in the style of my “Use Every Part” lamb, cow, pig, and chicken pieces, except that instead of detailing all the retail cuts of meat from each primal meat section, it details many of the different varieties of the main 4 components of beer: water, yeast, hops, and grain. A lot of research went into this; thankfully Steve has gotten into home brewing so I had a lot of great resource books on the subject.

Of course this is by no means exhaustive, but I tried to represent the “biggies” in each category. The original is 16 x20, gouache on a wood panel. (contact me if you’re interested!)

And I also have prints available, as a 13 x 19 poster (seen in the top photo) in the shop right here.

It’s Fleet Week here in San Francisco, which means two things: 1) jittery nerves from forgetting that the deafening rumblings are the Blue Angels, and not an attack, and 2) beautiful weather. It’s odd, but Fleet Week and Pride Week are always blessed with warm sunny weather.

And that means it’s time to raise a glass to the weather gods. Last week, I served this cocktail at our monthly Biz Ladies meeting. The Biz Ladies group is an awesome group of fellow makers and biz owners who meet once a month to spitball ideas, share advice, and well, just generally interact like co-workers. The group includes Samantha of Noteify, Kendra of Kendra Renee Jewelry, Sharon of Casa Murriguez, Alana of Etta + Billie, Marja of Lemonade Handmade Jewelry, Liz of 1.by.Liz, and Giselle, owner of Rare Device. Oh, and Steve was an honorary “biz lady” for the evening.

For food I used this recipe for short rib chili to make “frito pie”, and a jicama, avocado, and grapefruit salad.

Oh, and if you’re wondering why it is a pisco-jito …. I found some pisco at Trader Joe’s, and well, I just had to buy it. I based the recipe on this one on yumsguar. It’s awesome because you can make it ahead of time, which is great for the muddling-intensive mojito.

Pineapple Pisco-jito

by the pitcher-full, makes 8 drinks

2 cups Pisco (or rum, if you’re feeling traditional)

1 cup mint leaves

3/4 cup sugar

1 lime, in quarters

1/2 cup lime juice

1 cup club soda

4 pineapple spears

1. Using a wooden spoon or muddler in a bowl, crush the mint with the sugar and lime quarters until the sugar starts to dissolve.

2. Add half of pineapple and crush into mixture

3. Add 1 cup of the club soda and stir until the sugar dissolves completely.

4. Strain the mixture through a coarse sieve into a pitcher.

5. Stir in the lime juice and rum. ** You can chill the mixture now, and serve it later**

6. Fill glass with ice and add a mint sprig to each. A

7. Add chopped pineapple to glass.

8. Pour the mixture over the ice, top each glass with club soda and serve.

Maybe it is the popularity of urban homesteading, but man, I have been getting some serious requests for chickens this year! Between the frequent requests at craft shows and the flattering pleadings from the team at Ragazza, I’ve received the message: chicken are hot.

Drywell HQ is a’flutter with holiday preparations, and rest assured, some new chickens will be making their debut soon!